Chapati

---
title: Chapati
description: "Traditional Indian whole wheat flatbread, soft and puffy."
servings: 6
total time: 50 minutes
prep time: 30 minutes
cook time: 20 minutes
tags: [chapati, indian, flatbread, bread, vegan]
cuisine: Indian
difficulty: medium
---

== Make Dough ==

Add @chakki atta{2%cups} (stone ground whole wheat flour) to a wide mixing bowl and make a well in the center. Add @oil{1.5%tbsp} and @salt{0.25%tsp} if using. Pour @warm water{0.75%cup} and begin to mix. If using hot water use a spoon first and then your hand.

Mix well to form a soft dough, splashing more water only as required. Knead the dough for ~{2%minutes}. It has to be soft and not sticky or crumbly.

Wet your hands and smear water all over the dough ball. Cover and rest for a minimum of ~{30%minutes}. You can leave up to 2 hours at room temperature.

> If you are in India, use warm water to make the dough. Outside India, hot water (not boiling) works well.

> Oil makes the dough softer and makes rolling easier. While optional, try both ways to see the difference.

== Make Chapati ==

When you are ready to make the chapati, knead the dough until soft and pliable. If the dough looks dry, moisten your palm and knead. It should not be sticky.

Divide the dough to 6 portions to make layered chapati or to 8 portions to make single layer chapati. Gently roll the balls in between your palms to smoothen them. Cover until you use up.

Slightly flatten a ball and dip in @chakki atta{} to coat it with flour all over. Shake it gently to dust off the excess flour.

Begin to roll the dough evenly without putting pressure on a #rolling pin{}. After 2 to 3 rolls, lift it and move it in a clockwise direction a little. Continue to roll it and then move it clockwise again. If the dough begins to stick, sprinkle a little flour (not too much).

**Single Layer Chapati:** Repeat these steps until you make a 7 to 8 inch chapati.

**Layered Chapati:** After rolling the dough to a 4 to 5 inch disc, smear melted @ghee{2.5%tbsp} or a few drops of oil, then sprinkle 2 pinches of flour. Fold it in half to make a half circle. Smear oil and flour and fold again to make a triangle. Sprinkle a bit of flour and roll to a 7 inch chapati.

After rolling the chapati, take it in one hand and dust the excess flour with the other hand. Transfer to a dry place, away from wind and heat. After rolling 3 to 4, begin to cook.

== Cook Chapati ==

Heat a #tawa{} (or pan) on medium high heat. It should be hot enough but not smoking.

Gently transfer the chapati to the hot #tawa{} and wait until you see a few bubbles. Using a #spatula{}, turn it to the other side. Spread a little oil or ghee all over the chapati. Let cook for ~{2%minutes}. Regulate the flame to medium if required, depending on the stove and pan.

Turn back to the other side. It will ideally begin to puff. Press down with the #spatula{} gently in places where it doesn't puff up. This helps the chapati cook and puff. Keep rotating it and cook on the edges too.

Spread some @ghee{} or oil all over and turn it to the other side. Spread ghee here as well. You will begin to see some smoke from the pan, which is normal. Remove to a plate.

Before cooking the next chapati, reduce the heat and wipe your #tawa{} with a thick clean cloth or tissues. Be careful while you do this. To avoid this step, make sure you dust off the excess flour from the chapati after rolling.

Stack the hot chapatis on a plate. Once done cooking all of them, fold each to a triangle while still hot. Transfer to a container and place over a cooling rack. Cover partially so they don't sweat. This keeps them soft.

Serve chapati with curries, stew, dal or use them to make wraps and rolls.

> The amount of water to use depends on the kind of flour. Some soak up more, while some don't.